HomeMy WebLinkAboutConway's Corn Dogs 2012.11.24 r::14T Y OF
,�� a DALLAS COUNTY HEALTH AND HUMAN SERVICES
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Z ;�' y ENVIRONMENTAL HEALTH DIVISION
�!J' �' ' • 2377 N. STEMMONS FRWY. ROOM 607
s�r f OP����" DALLAS, TEXAS 75207
214-819-2115 FAX 214-819-2868))
t i''" / - CITY/TOWN L1J t vc72s i 17 /
San Date Time In Time Out Establishment Number Permit Number Risk Category
Code -.,
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other
Establishment: Lt;114,'/1 C- 14A1 ki C Owner: o 'b1 ) r Z iu'
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Physical Address: /G 6 j ' ;ii, Zip: /5:2C,-)5 Phone: ( 7) 77,2 7 / 44,
OUT IN NA NO COS Food Temperature/Time Requirements
5 Pts Violations Require Immediate Corrective Action Remarks
1. Proper Cooling for Cooked/Prepared Food
le 2. Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit)
✓ 3. Hot Hold (135 degrees Fahrenheit)
te 4. Proper Cooking Temperatures
V 5. Rapid Reheating (165 degrees Fahrenheit in 2 Hrs)
Item/Location/Temperature
OUT IN NA NO COS Personnel/Handling/Source Requirements
4 Pts Violations Require Immediate Corrective Action Remarks
,,. 6. Personnel with Infections Restricted/Excluded
y 7. Proper/Adequate Handwashing
,e 8. Good Hygienic Practices (Eating/Drinking/Smoking/Other)
ev 9. Approved Source/Labeling
,1 10. Sound Condition
le 11. Proper Handling of Ready-To-Eat Foods
✓ 12. Cross-contamination of Raw/Cooked Foods/Other
V 13. Approved Systems (HACCP Plans/Time as Public Health Control)
V 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
OUT IN NA NO COS Facility and Equipment Requirements
3 Pts Violations Require Immediate Correction,Not To Exceed 10 Days Remarks
15. Equipment Adequate to Maintain Product Temperature
1 16. Handwash Facilities Adequate and Accessible
;r 17. Handwash Facilities with Soap and Towels
,,,.•^ 18. No Evidence of Insect Contamination
19. No Evidence of Rodents/Other Animals
V 20. Toxic Items Properly Labeled/Stored/Used
•" 21. Manual/Mechanical Warewashing and Sanitizing at ( )ppm/temperature
0. 22. Manager Demonstration of Knowledge/Certified Food Manager
r. 23. Approved Sewage/Wastewater Disposal System, Proper Disposal
r 24. Thermometers Provided/Accurate/Properly Calibrated (±2 degrees Fahrenheit)
,, 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
e. 26. Posting of Consumer Advisories (Heimilich/Disclosure/ReminderBuffer Plate)
27. Food Establishment Permit
Subtotal Other Violations-Require Corrective Action,Not to Exceed 90 Days or the Next Inspection,Whichever Comes First
5pt
Opt
apt% - ^ pr-
Total Inspected by: I`" ' t. _F t: u i` �Z Li.-°I
F/U Received by;; _ Print: Title:
Yes/No